1. Cooking Principles, Uses, Storage, and Nutrition May 3, 2016 Warm-up: What nutrients are found in cheese?

2. Agenda Nutrients in cheese Cooking with Cheese Uses of Cheeses Create a Crossword Types uses Cheese Nutrition Cooking with Cheese Storage Uses of cheese

3. Cheese Types Fresh Cream Cheese Feta Mascarpone Mozzarella Queso Oaxaca Ricotta Soft Characterized by their thin skins and creamy centers Ripens quickly 50%-75% moisture content Examples Bel Paese Brie Boursin Camembert Taleggio

4. Cheese Types Semi-Soft Mild and buttery Smooth, sliceable texture 40%-50% moisture content Some traced back to monasteries Also known as Monastery or Trappist cheeses Examples Cabrales Doux de Montagne Fontina Gorgonzola Gouda Havarti Port du Salut Roquefort Stilton Firm Either closed textured or flaky; some are holey 30%-40% moisture Examples Cheddars American Colby Longhorn English Emmenthaler Swiss Gruyere Jarlsberg Manchego Monterey Jack Provolone

5. Cheese Types Hard Aged for an extended period and have a moisture content of 40% Usually grated to bring out best flavors Examples Asiago Parmigiano-Reggiano (Parmesan) Pecorino Romano Goat Milk is usually higher in fat and protein Concentrated flavor Sharp, tangy flavor Texture ranges from very soft and fresh to very hard, depending on age Example Chevre

6. Nutrients in Cheese Proteins (casein) For growth and body building Vitamin A Vision, growth, healthy mucous membranes Thiamin and Riboflavin Growth, for nerves Help the body cells oxidize food for energy release Calcium Blood clotting, muscle contraction, nerve function Phosphorus Oxidation of foods to release energy Fat Provides energy

7. Cooking with Cheese Cook at a low temperature to avoid a rubbery, tough consistency Cook for a short time Cut cheese into small pieces when being added Use ripened cheese vs. unripened

8. Uses of Cheese Main dish (fondue) Adds flavor Increases nutritional value As a dessert In salads In sandwiches As an accompaniment to a dish

9. Storing Cheese Refrigerated is best Well-wrapped to keep odor out and moisture in Firm, hard cheeses keep for several weeks Fresh cheeses last 7-10 days If hard or dried, can be still be grated for cooking or baking Freezing is possible but not recommended because it changes its texture and makes it more mealy or tough

10. Crossword Puzzle Using the information found in the cheese chapter and in your notes, create a crossword puzzle You must draw out the puzzle There must be at least 25 clues There also must be an answer sheet Due Friday…you will be trading these puzzles with a classmate after the Article share out